Pity the Poor Beet

I feel sorry for beets, really I do. They rarely make an appearance on a dinner plate even at restaurants that serve "seasonal vegetables" which seem always to be roast potatoe, cauliflower and baked carrots. Salad bars do have them but I never see a plate going past that has any of them on it.

Saveur to the rescue! Here are two beet recipes from the August issue and both of them are crazier than betting a NASCAR race (if you asked me.)

BEET BURGERS
2 T finely grated raw beets
]1/2 cup raw rolled oats
1/4 cup cooked and cooled rolled oats
1/4 cup peanuts, coarsely ground
1/4 cup walnuts ditto
2 T finely chopped onion
1 T each: seasame seeds, finely chopped fresh basil and finely chopped parsley
2 Tfinely chopped mint
3 T soy sauce
2 T dry mustard
pepper to taste

Combine these ingredients, form patties and refrigerate for at least 1/2 hour. Prepare as usual and serve on a bun of your choice.

AUSSIE BURGERS
I'm told that Australians use pickled beet slices rather than pickle slices as we do here.

Add a little garlic powder and drushed red chilis to the hamburger meat, make patties and set aside.
Saute onion slices until browned and grill two slices of pineapple. Grill meat patties, adding slices of white cheddar to their tops as they finish cooking. Fry a pair of eggs and set aside.

Assembly: bottom bun holds lettuce, pickled beet slices, a slice of raw tomato, onions, pineapple ring. Add the meat patty, top it with a fried egg and the top bun. Cheers, mate!

Poor beets -- they have to travel Down Under just to get a little respect...